Here at GNC, we love a good family recipe – handed down and adapted over the years. This soup features Palestinian flavors, soothing, warm, and good for the soul. Easy to make, with two cooking methods – for those who prefer to tend to the stove or set it and forget it. You may consider adding a scoop of an unflavored protein powder for an additional protein boost!
Ingredients:
1 cups lentil
3 cups water
1 cup chicken stock
1 onion
2 medium tomatoes
10 baby carrots (or 4 large carrots diced)
5 cloves garlic
4 stalks of celery
1 Tbsp cumin
1 Tbsp Parsley, optional (for garnish)
Salt and pepper to taste
Directions:
Traditional Cooking Method
- Rinse lentils until water is clear
- Add water and all ingredients
- Boil on high heat, then cover and cook on low until everything is very soft.
Instant Pot or Pressure Cooker
- Rinse lentils until water is clear
-
- Add water and all ingredients
- Close lid and set on high pressure for 5 min
- When finished cooking, allow pressure to release slowly before opening
Next steps, both cooking methods:
- With a hand blender, blend until smooth – this is your soup base, and it will be thick!
- In a pot, take as much of the soup base as you’d like, add water (or any kind broth you like) until you reach the thickness you prefer
- Cook on medium to high until boiling
- Add parsley for garnish
- Enjoy!
